Sautéed Pork
I made this so that we could eat more pork to build stamina and ward off colds.
By making cuts in the meat in Step 1 and tenderizing it in Step 2, you'll prevent it from curling up while cooking.
Make sure to cook the pork through properly.
In Step 7, leave some of the fat in the pan for the sauce. For 2 servings. Recipe by Kumahachi
Sautéed Pork
I made this so that we could eat more pork to build stamina and ward off colds.
By making cuts in the meat in Step 1 and tenderizing it in Step 2, you'll prevent it from curling up while cooking.
Make sure to cook the pork through properly.
In Step 7, leave some of the fat in the pan for the sauce. For 2 servings. Recipe by Kumahachi
Cooking Instructions
- 1
Make several shallow cuts in the pork on both sides in between the red meat and the fat. Use the photo as reference.
- 2
Lightly flatten the pork on both sides with the back of a kitchen knife. Season both sides with salt and pepper.
- 3
Put pork in a plastic bag, add flour and shake to coat.
- 4
Heat olive oil in a pan, and pan fry the pork on both sides over medium heat. When it's nicely browned, turn it over to cook the other side.
- 5
When both sides are cooked about the same, cover with a lid, turn the heat down to low and steam-fry for about 5 minutes until cooked through.
- 6
Combine the ☆ ingredients in a bowl. Cut the cooked pork into bite sized pieces, and arrange on serving plates.
- 7
Wipe burned bits from the pan with paper towels.
- 8
Put the pan back on low heat, add the combined ☆ ingredients and butter, and mix until the butter has melted.
- 9
Pour the sauce over the pork and it's done.
- 10
This is the mustard I used for the sauce.
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